Directions:
- MAKE THE SPONGE: In a large bowl, mix the whole wheat flour with the water and yeast until blended. Cover and let stand overnight at room temperature.
- MAKE THE BREAD: In a medium saucepan, cover the rye berries with the water, add a large pinch of salt and bring to a boil. Cover and simmer over low heat until the rye berries are tender, about 45 minutes. Drain and let cool to room temperature.
- Add the rye berries to the sponge. Using a wooden spoon, stir in the rye flour, whole wheat flour, caraway seeds and 1 tablespoon plus 1 teaspoon of salt. When the dough becomes too stiff to mix, scrape it out onto a floured work surface. Using a dough scraper, lightly knead the dough, adding any leftover flour, until the dough forms a cohesive but sticky mass. Transfer the dough to a clean bowl. Cover and let stand in a cool place until the dough increases in volume by two-thirds and holds an impression when lightly pressed, about 2 hours.
- Scrape the dough out onto a lightly floured surface. Using floured hands, briefly knead the dough. Cut it in half and shape each half into a 7-inch round. Sprinkle a large peel or rimless baking sheet generously with cornmeal. Transfer the loaves to the peel, leaving about 3 inches between them. Let stand in a cool place until the dough is well risen and holds a slight impression when lightly pressed, about 1 hour.
- Set a pizza stone or baking tiles in the bottom shelf of the oven. Preheat the oven to 350° for 30 minutes. Slide the loaves onto the preheated stone or bake on the baking sheet for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 45 minutes, or until the loaves are nicely risen and browned; they should sound hollow when tapped on the bottom. Transfer the loaves to a rack to cool for at least 4 hours before slicing.
- Make Ahead: The bread can be refrigerated for up to 10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3320.55 Kcal (13902 kJ) | ||
| Calories from fat | 143.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.89g | 24% | |
|---|---|---|---|
| Sodium | 42.15mg | 2% | |
| Potassium | 670.34mg | 14% | |
| Total Carbs | 601.53g | 201% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 75.49g | 302% | |
| Protein | 98.67g | 197% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 56.6mg | 314% | |
| Calcium | 329.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 106.96 Kcal (448 kJ) | ||
| Calories from fat | 4.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 24% | |
|---|---|---|---|
| Sodium | 1.36mg | 2% | |
| Potassium | 21.59mg | 14% | |
| Total Carbs | 19.38g | 201% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 2.43g | 302% | |
| Protein | 3.18g | 197% | |
| Iron | 1.8mg | 314% | |
| Calcium | 10.6mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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